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Title Value-added fish products from low-priced bony fish
 
Names Chattopadhyay, A.K.
Rao, B.M.
Chakrabarti, R.
Gupta, S.S.
Date Issued 2005 (iso8601)
Abstract A process has been developed for converting seasonal surplus catch, which invariably consists of Jess marketable, small varieties of low priced bony fish to value added products without deboning the fish. Dressed and beheaded fish was cooked under controlled thermal conditions in an autoclave in order to soften the bones completely, remove fat partially and improve tlavour. The fish with softened bones (60%) were smashed and mixed with potato starch (20%), onions (I0'7o ), salt (4%), ginger (3%), garlic (1.5%) and green chillies (1.5%) to make instant dough. The dough was used to make ready-to-fry products. The frozen sticks were prepared by cutting block frozen dough into required size, individually packed in LDPE pouches and stored at -18° C. Edible fish powder was prepared by drying the thermal processed tish, followed by grinding into tine powder, packed in 200 gauge HDPE pouches and kept at room temperature. Frozen fish sticks prepared from silver bellies were in good condition for 5 months at -18°C and edible tish powder prepared from lesser sardines was in acceptable condition at room temperature for 3 months. The protein content of the instant dough and frozen fish sticks ranged from 15.2 to 16.1 %, calcium content ranged from 386.24 to 399.07 mg. !OOg-' and phosphorus content ranged from290.05 to 292.23 mg.!OOg·'. The protein content of the edible fish powder was 69.77% while calcium and phosphorus content was 2032.34 mg.IOOg·' and 2141.74 mg.IOOg·', respectively. Ready-to-fry instant dough and frozen fish sticks find use as convenience foods. Edible fish powder can be used as fortifying agent to
improve food value and taste of different food items.
Genre Article
Topic Value added fish products
Identifier Proceedings of the seminar on Sustainable Fisheries Development - Focus on Andhra Pradesh, 23 July 2004, Visakhapatnam, India ed.by Boopendranath,M.R. et.al, 173-177